TY - JOUR
T1 - Changes in gut microbiota in predigested Hibiscus sabdariffa L calyces and Agave (Agave tequilana weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon
AU - Sayago-Ayerdi, Sonia G.
AU - Zamora-Gasga, Victor M.
AU - Venema, Koen
N1 - Funding Information:
The study was funded by the Centre for Healthy Eating & Food Innovation (HEFI) of Maastricht University – campus Venlo. This research has been made possible with the support of the Dutch Province of Limburg. SGSA acknowledges CONACYT-México for the sabbatical grant 260935 .
Funding Information:
The study was funded by the Centre for Healthy Eating & Food Innovation (HEFI) of Maastricht University ? campus Venlo. This research has been made possible with the support of the Dutch Province of Limburg. SGSA acknowledges CONACYT-M?xico for the sabbatical grant 260935. The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/6
Y1 - 2020/6
N2 - Hibiscus sabdariffa (Hb) calyces are a source of dietary fiber (DF) and phenolic compounds. Agave fructans (AF) and oligofructans (OF) are considered as soluble DF. The aim of the study was to investigate changes in gut microbiota upon feeding predigested Hb, AF, OF or Mix (Hb/AF) to a dynamic, validated in vitro model of the human colon (TIM-2), using sequencing of the V3-V4 regions of the 16S rRNA gene. A pooled human fecal microbiota was used. Production of short-chain fatty acids (SCFAs), branched-chain fatty acids (BSCFAs) and ammonia was also assessed. Samples were taken after 0, 24, 48 and 72 h. Principal component (PC) analysis of fermentation metabolites and relative abundance of genera was carried out, and extracted factors were based on eigenvalues >1.0 and explained >60% of variance. Fermentation of samples resulted in different SCFAS concentrations. The highest butyric acid production was on AF and OF, while the molar ratio of SCFAS on Hb was 63:18:18 for acetic, propionic and butyric acid, respectively. BSCFAS were also produced upon feeding the studied substrates, but in much lower concentrations. About 45 bacteria genera were identified and 10 of these were the most abundant changing during the fermentation time, amongst which a high relative abundance in Bifidobacterium, Bacteroides and Catenibacterium, that changed during the fermentation time depending of substrate. Hb feeding after 48 h led to Bifidobacterium being the most abundant genus. Two PCs were identified: after 24 h of fermentation PC1 was highly influenced by Bifidobacterium and Prevotella, which was related with Hb and SIEM feeding. Evaluation of the changes in metabolites and gut microbiota composition during colonic fermentation in a validated in vitro model provides a complete and reliable view of the potential prebiotic effect of different dietary fibers.
AB - Hibiscus sabdariffa (Hb) calyces are a source of dietary fiber (DF) and phenolic compounds. Agave fructans (AF) and oligofructans (OF) are considered as soluble DF. The aim of the study was to investigate changes in gut microbiota upon feeding predigested Hb, AF, OF or Mix (Hb/AF) to a dynamic, validated in vitro model of the human colon (TIM-2), using sequencing of the V3-V4 regions of the 16S rRNA gene. A pooled human fecal microbiota was used. Production of short-chain fatty acids (SCFAs), branched-chain fatty acids (BSCFAs) and ammonia was also assessed. Samples were taken after 0, 24, 48 and 72 h. Principal component (PC) analysis of fermentation metabolites and relative abundance of genera was carried out, and extracted factors were based on eigenvalues >1.0 and explained >60% of variance. Fermentation of samples resulted in different SCFAS concentrations. The highest butyric acid production was on AF and OF, while the molar ratio of SCFAS on Hb was 63:18:18 for acetic, propionic and butyric acid, respectively. BSCFAS were also produced upon feeding the studied substrates, but in much lower concentrations. About 45 bacteria genera were identified and 10 of these were the most abundant changing during the fermentation time, amongst which a high relative abundance in Bifidobacterium, Bacteroides and Catenibacterium, that changed during the fermentation time depending of substrate. Hb feeding after 48 h led to Bifidobacterium being the most abundant genus. Two PCs were identified: after 24 h of fermentation PC1 was highly influenced by Bifidobacterium and Prevotella, which was related with Hb and SIEM feeding. Evaluation of the changes in metabolites and gut microbiota composition during colonic fermentation in a validated in vitro model provides a complete and reliable view of the potential prebiotic effect of different dietary fibers.
KW - Hibiscus sabdariffa
KW - Agave tequilana
KW - Dynamic in vitro model
KW - TIM-2, colonic fermentation
KW - Microbiota
KW - CHAIN FATTY-ACIDS
KW - INTESTINAL MICROBIOTA
KW - BODY-WEIGHT
KW - FERMENTATION
KW - PROBIOTICS
KW - POLYPHENOLS
KW - METABOLITES
KW - PREBIOTICS
KW - PRODUCTS
KW - DISEASE
U2 - 10.1016/j.foodres.2020.109036
DO - 10.1016/j.foodres.2020.109036
M3 - Article
C2 - 32331660
SN - 0963-9969
VL - 132
JO - Food Research International
JF - Food Research International
M1 - 109036
T2 - 6th International Conference on Food Digestion (INFOGEST)
Y2 - 2 April 2019 through 4 April 2019
ER -